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Ávila Gastronomy

The 'Gastronomical Triad' of the town is made up of Judías del Barco (large haricot beans from the village of El Barco de Ávila, also known locally as 'pipos'), Chuletón de Ávila (veal chop from 500 g to 1 kg in weight, depending on your appetite) and Yemas de Santa Teresa (sweet cakes made from egg yolks and sugar). With such a menu, visitors will be satisfied, contented and ready to continue their discovery of the wonderful treasures the town has to offer.

This type of menu is a true example of Ávila gastronomy, based on agricultural and cattle-farming products from a province that varies greatly in both geography and climate. Pulses and legumes have earned their fame thanks to the haricot bean from El Barco and the carilla (a small haricot bean with a black dot) from the banks of the River Tormes and the chickpea from La Moraña in the north of the province. Meat is also popular: kid from Candeleda, lamb from the Amblés Valley and roast suckling pig from the north of the province.

The way the food is cooked is very simple and importance is given to the quality of the product itself to ensure that it provides original flavours without the need for enhancements.

But we have started at the end, with lunch, and there is an appetiser that is a must for anyone visiting the walled town: its tapas or, as they say locally, 'ir de pinchos'. In Ávila, when you ask for a drink, you are given a small dish with all kinds of delicacies. From classic tripe, sweetbreads or the ever-present potato omelette to small bread rolls and tuna fish pasties, etc., a delight for the palate and a great opportunity for tasting small portions of all kinds of food. If the tapas and pinchos go on longer than expected and there is much to try, the best thing to do is to choose your menu.

Indeed, extending the menu that has already been suggested to other authentic dishes means considering tasty garlic or Castilian soup, with the characteristic flavour of paprika from the village of Candeleda or pork meats that are conserved in jars of oil in which they have been first of all fried, known locally as pork loin or chorizo sausage 'de olla'.

As already mentioned, the roast meats come from local breeds (such as Designation-of-Origin veal, or kid and suckling pig, which have their own designation). However, the classic way of enjoying suckling pig in Ávila is fried and refried in small pieces, known locally as cuchifrito.

If you prefer fish, you can enjoy the famous fried, baked or pickled trout. And as Ávila is an inland town of Catholic tradition, cod is cooked in a variety of excellent dishes: in batter, with garlic and paprika or in a red pepper sauce, etc.

It is important to accompany the food with local wines, which also follow the maxim of simplicity and taste. They are full-bodied and big on the palate and come from the area around the River Alberche. Sweet and fruity, they can be enjoyed as sangria during Holy Week in Ávila. And there are also liqueurs of different tastes and bouquets, made from orujo, a liquor made from what is left of the grapes after they have been pressed to make wine.
The healthiest desert his fruit and should be enjoyed in season: peaches from Burgohondo, Reineta apples from El Barco de Ávila, cherries from the Tiétar Valley and figs from Poyales are just a few examples. And for sweet-toothed visitors, besides the famous yemas, there are many other traditional sweets, such as mantecados, perrunillas, amarguillos, jesuitas, empiñonados and torrijas, etc. And the town also has many cake shops.

The number of restaurants in Ávila has grown in recent decades and there are establishments that continue to serve traditional dishes, those that have brought in innovative signature cuisine and others that serve international cuisine.